All of the above choices are correct. Kneading helps with oven spring, which is the increase of volume and rise of the dough during baking. It also relaxes the dough, making it easier to work with and shape. Kneading further develops gluten, which gives the dough structure and elasticity, resulting in a chewy texture. Finally, it can also help to evenly distribute yeast and other ingredients throughout the dough, allowing for fermentation and the development of flavor.
